Sweet & Tangy Pickled Banana Peppers

 

Ingredients

* 2 cups white vinegar

* 2 cups apple cider vinegar

* 1 cup sugar

* 1 teaspoon mustard seed

* 1 teaspoon celery seed

* 1 pound banana peppers, tops removed and sliced into rings

Instructions

1. In a large pot, combine white vinegar, apple cider vinegar, sugar, mustard seed, and celery seed. Bring to a rolling boil, stirring until sugar dissolves.

2. Reduce heat and simmer for 1–2 minutes.

3. Pack sliced banana peppers into clean mason jars.

4. Pour hot brine over peppers, leaving ½ inch headspace.

5. Wipe jar rims, secure lids tightly.

6. Cool to room temperature, then refrigerate for at least one week before serving